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5 from 14 votes

Instant Pot Vegan Cabbage Soup

Servings: 6
Author: Brittany Williams instantloss.com


  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, diced
  • 2 cups diced carrots
  • 2 cups diced celery
  • 1 1/2 teaspoons minced garlic
  • 1/2 medium to large head of green cabbage, chopped
  • 2 tablespoons fresh parsley, plus more for garnish
  • 1 (15 ounce) can great northern beans rinsed and drained
  • 1 (15 ounce) can diced tomatoes
  • 2 cups low sodium vegetable broth
  • 1 cup water
  • 1 teaspoon chili powder
  • 1 teaspoon thyme
  • 1 1/2 teaspoons fine sea salt
  • 1/2 to 1 teaspoon ground black pepper
  • 1/8 teaspoon red pepper flakes


  • Preheat your Instant Pot using the SAUTE function (normal heat) on the display panel. 
  • When the display reads HOT add the olive oil, onion, celery, and carrots to the pot. Stir every couple minutes until the vegetable soften and the onions begin to become translucent, about 5 minutes. Then stir in the minced garlic and cook for 1 minute.
  • Add the cabbage, parsley, beans, tomatoes, vegetable broth, water, chili powder, thyme, sea salt, black pepper and red pepper. Give everything a good stir and place the lid on the pot, make sure the pressure valve is in the sealing position.
  • Using the display panel press the CANCEL button. Select the MANUAL/PRESSURE COOK button, HIGH PRESSURE, and use the +/- buttons until the display says 5 minutes.
  • When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it's hot. Garnish with fresh parsley and fresh lemon wedges if desired.